I avoided mayonnaise for the looongest time because I, like millions of Americans fell for the nationwide “fat is bad for you” hoopla pushed by the USDA for decades. Then when I went raw vegan, mayo was definitely a no-no and creaminess was replaced with nuts and avocado.
But since reading more and more about nutrition, the work of Weston Price and even some raw food advocates like Dr. Mercola and Dr. Stanley Bass who recommend raw eggs, I’m finding creative ways to add them to my diet and mayo fits the bill nicely!
So Why Raw Eggs?
“Eggs supply all essential amino acids for humans and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. The egg is one of the few foods that naturally contain Vitamin D. A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol. It also contains choline an important nutrient for development of the brain’.” – wikipedia
Hellman’s Mayonnaise & Store Bought Brands
Mayonnaise is one of those foods I never really thought about making from scratch before. Growing up, it was something that always came out of a jar. But if you read store-bought mayonnaise labels, you’ll often find that there’s stuff in there you prob don’t want.
I went to the Hellmann’s website to check out their “Real Mayonnaise.” On the webpage, it says “Real. Simple. Made with eggs, oil and vinegar” but what they neglect to mention unless you dig a little deeper, is the addition of water, sugar, natural flavors(?) and calcium disodium edta(?) Oh yeah and the oil? It’s cheap soybean oil.
How to Make Mayonnaise Homemade
Well, I’m hear to tell you, that REAL homemade is SO much better! And it’s so easy to make, it’s laughable. I don’t think anyone who makes it at home, will ever go back to buying the jarred stuff. This recipe is an adaptation of chef Frank Giglio. Thank you Frankie!
Creamy Thick Mayonnaise
- 2 organic free-range egg yolks (room temp)
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- Pinch of salt
- 1 cup of virgin olive oil
- Blend the egg yolks, lemon juice & mustard on hi-speed until well mixed.
- Slowly drizzle in the olive oil while running the blender on medium speed.
- Salt to taste & give it a quick whirl to incorporate.
- Voila – mayonnaise!
This is one of those recipes where a high-speed blender like the Blendtec or Vitamix can make a difference in emulsifying the oil to produce a nice fluffy and creamy result.
If you are concerned about eating raw eggs, please read more about it and educate yourself on the benefits and risks. I think Dr. Mercola has some good information on consuming raw eggs. I chose free-range, pastured eggs from a local farmer.
TIP: Check out Gluten-free Wednesdays for more recipes!